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Add a photoServings: 1
Ingredients
- 3 med Potatoes, thinly sliced
- 2 lrg Carrots, thinly sliced
- 1 x Onion, sliced
- 1 tsp Salt
- 1/2 tsp Pepper
- 3 lb Brisket, rump roast or possibly pot roast (up to 4)
- 1/2 c. Water or possibly beef broth
Directions
- Times and is good.
- Put vegetables in bottom of crock pot. Salt and pepper meat, then put in pot. Add in liquid. Cover, cook on Low 10 to 12 hrs or possibly High 5 to 6 hrs.
- Instead of salt & pepper, I sprinkle the roast all around with Mrs. Dash Herb & Garlic seasoning. Also, I've found 5 hrs is sufficient at Low, or possibly else it gets too dry. (Considering this recipe is for a 3 to 4 pound roast, if you use a 3 pound roast, check at four hrs).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2179g | |
| Calories 3131 | |
| Calories from Fat 1818 | 58% |
| Total Fat 201.6g | 252% |
| Saturated Fat 63.97g | 256% |
| Trans Fat 0.0g | |
| Cholesterol 727mg | 242% |
| Sodium 18847mg | 785% |
| Potassium 6587mg | 188% |
| Total Carbs 107.82g | 29% |
| Dietary Fiber 16.1g | 54% |
| Sugars 14.02g | 9% |
| Protein 209.84g | 336% |
